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Quinoa Banana Bread (GF)
February 20, 2022

Quinoa Banana Bread (GF)

When you have a few very ripe bananas try this super easy and healthy recipe for a Quinoa Banana Bread (GF). It’s great as a snack or even as breakfast, as it is very filling. Free from any refined, oil sugar or flour – gluten-free! …

Beetroot Pulp Patties
February 1, 2022

Beetroot Pulp Patties

It’s been a while since I posted a recipe, but the other day I made these Beetroot Pulp Patties, which were so simple and delicious. I love having beetroot juice, but I am not a fan of throwing the perfectly edible and nutritious pulp out …

Vegan Wholesome Chocolate Spread (Nutella)
November 20, 2021

Vegan Wholesome Chocolate Spread (Nutella)

I absolutely adore chocolate and this Vegan Wholesome Chocolate Spread (Nutella) is no exception. Full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder. It’s yummy times a million in a jar – perfect for a piece of toasted bread, on top of a brownie or on your morning oatmeal. Free from any refined sugar and oil and full of wholesome ingredients. Have a go and let me know.

More Yummy Chocolate Recipes:

Vegan Wholesome Chocolate Spread Nutella
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Vegan Wholesome Chocolate Spread (Nutella)

This Vegan Wholesome Chocolate Spread (Nutella) is full of creaminess from the roasted hazelnuts, sweet notes from the dates, and flavour from the raw chocolate powder.
Prep Time10 minutes
Course: Dessert, Dip, Snack, Spread, Sweet Treat
Servings: 1 jar
Author: Luna Linnemann

Ingredients

  • 15 juicy dates
  • ½ cup roasted hazelnut butter *
  • ⅓ c raw cacao powder
  • 3 tbsp plant based milk (or more)

Instructions

  • Pit the dates.
  • Add all ingredients to food processor or a high speed blender and blend until smooth. You can add more plant based milk for a more runny spread.
  • Keep in the fridge and enjoy within three weeks.

Notes

* If you don’t have or can’t find roasted hazelnut butter, it’s super easy to make yourself. Simply roast the hazelnuts on a baking tray in the oven at 150°C/300°F for about 10-15 minutes. Once the nuts have cooled, rub the skin of the nuts with your hands or by placing them in a kitchen towel and rubbing them in here (some will keep their skin and this is fine). Then add to a food processor or a high speed blender and blend until a smooth butter forms. You may need to scrape down the sides once in a while. 

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin

Easy Carrot Greens Salad
November 10, 2021

Easy Carrot Greens Salad

Here’s an easy summer salad with carrot greens with the bonus that you minimise your food waste. More yummy salads: Grapefruit Salad with Hemp Seeds and Pea Sprouts Buddha Bowl with Sautéed Mushrooms Tomato and Wild Garlic Salad Fresh and easy Kale Tomato Salad

Pumpkin Spice Bread (Glutenfree)
October 31, 2021

Pumpkin Spice Bread (Glutenfree)

I looove pumpkin and with pumpkin season at its peak, I have baked this delicious moist and fluffy Pumpkin Spice Bread (Glutenfree) a million times. It’s just like the classic banana bread, but in a fall version. It’s also gluten-free and only made with wholesome …

Hokkaido Tofuballs in a hearty Tomato Sauce
October 24, 2021

Hokkaido Tofuballs in a hearty Tomato Sauce

It’s pumpkin season and I have created these absolutely amazing Hokkaido Tofuballs in a hearty Tomato Sauce for you. They are filled with so much flavour that you almost wont believe they are only made of plants. With the many spices, this recipe is so tasteful that it’s almost addictive – in a good way. Double the recipe if you wanna make sure to have leftovers for the day after and satisfy those cravings.

More yummy fall and winter recipes:

Hokkaido tofuballs in a tomato sauce
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Hokkaido Tofuballs in a hearty Tomato Sauce

Indulge yourself in this gorgeously flavoursome fall recipe for hokkaido tofuballs and a lovely tomato sauce.
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Servings: 3 servings
Author: Luna Linnemann

Ingredients

Hokkaido Tofuballs

  • 1 onion
  • 3 garlic cloves
  • 200 g tofu
  • ½ cup hokkaido puree (100 g)
  • 1 cup oats
  • 1 tbsp tomato paste
  • 3 tbsp balsamic vinegar
  • 1 tbsp tamari sauce
  • ½ orange (the juice)
  • 1 lime (the juice)
  • 2 tsp cumin
  • 1 tsp paprika
  • ½ tsp pepper
  • ½ tsp rosemary
  • ½ tsp basil
  • ½ tsp oregano
  • ⅓ tsp cayenne pepper

Tomato Sauce

  • 1 (red) onion
  • 3 garlic cloves
  • 3 tbsp capers
  • 400 g chopped tomatoes (1 can)
  • ¼ cup hokkaido puree (50 g)
  • 1 tbsp tomato paste
  • 1 cup water
  • 1 tbsp tamari sauce
  • 3 tbsp balsamic vinegar
  • 1 tsp paprika
  • ½ tsp pepper
  • 2 tsp rosemary
  • 1 tsp basil
  • 1 tsp oregano
  • ½ tsp smoked paprika (optional)

Optional

  • Quinoa or rice
  • Fresh koriander

Instructions

  • Optional: cook quinoa or rice.

Hokkaido Tofuballs

  • Turn on the oven to 180°C/350°F.
  • Peel the onion and garlic cloves. Add these and the remaining ingredients to a food processor and pulse. Make sure to scrap down the sides once a while.
  • Once the ingredients have become one mass, form the tofuballs, using one large heaped table spoon for each. Place them on a baking tray and place in the oven for 25-30 minutes.
  • Turn the oven on grill for about 5 minutes, but make sure they don't burn.

Tomato sauce

  • While the tofuballs are in the oven, peel the onions and garlic cloves. Chop these and the capers finely. (Alternatively, add them to the food processor and blend until the desired consistency – no need to clean it from making the tofuballs).
  • Add the onions, garlic and capers with the remaining ingredients to a sauce pan. Bring to a quick fry/boil and then let it simmer until the tofuballs are done.
  • Add the tofuballs to the sauce pan and enjoy as is or with some cooked quinoa or rice.

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin